Sausage with Hot Coleslaw

I was able to use the cabbage out of our aquaponics garden for this great recipe. I really enjoy cabbage whether it is cooked or raw. Give this recipe a try for a nice warm family dinner.

1 lb. Sausage (Polish or smoked)
2 Tbsp. Olive oil
3 green onions, sliced
4 c. cabbage, thinly sliced
2 carrots, thinly sliced
½ tsp. Salt
1 Tbsp. Sugar
3 Tbsp. Vinegar
Chopped parsley for garnish


Heat vegetable oil in a heavy skillet. Add green onion, cabbage and carrot. Cook and stir until cabbage is crisp-tender.

Add salt, sugar and vinegar. Cover. Simmer for 5 minutes. Arrange sliced sausage on slaw. Cover. Simmer 10 minutes.

Arrange hot slaw and sausages on platter. Sprinkle with parsley. Serve with mustard if desired.


Crazy Herb Seasoning

I was supposed to share this recipe for Crazy Herb Seasoning before Fathers Day.  Due to my new job, I did not get it posted. I made this seasoning to go along with my Dad’s Popcorn Snack Pack. Combine all ingredients listed below.

4 Tbsp. parsley
3 Tbsp. basil
3 Tbsp. oregano
2 Tbsp. onion powder
1 Tbsp. celery seed
1 Tbsp. sugar
1 Tbsp. salt
2 tsp. black pepper

I put this seasoning in a shaker jar with a label on the front

and instructions on the back how to make a dressing and a dip.

National Walnut Day

Here is a great recipe to celebrate National Walnut Day.  We buy our walnuts at Costco as you can tell by the picture.

Spicy Cajun Walnuts

2 egg whites
1 tbsp. Water
2 tsp. Ground cayenne pepper
1 tsp. Dried parsley
1 tsp. Dried oregano
1 tsp. Dried basil
3 tsp. Garlic salt
2 tsp. Paprika
4 c. walnut halves (1 lb)

Preheat oven to 360 degrees F. Coat a large, shallow baking pan with nonstick cooking spray.

In a large bowl, place egg whites, water, cayenne, herbs, garlic salt and paprika. Beat with a whisk until blended. Add walnuts and toss until evenly coated. Spread evenly in baking pan.

Bake in the preheated oven until nuts look dry and toasted, stirring once halfway through, 18-10 minutes. Remove from oven and cool. Store in airtight container.

Shrimp Day

For Shrimp Day, I will be sharing this great Shrimp Quesadilla with Remoulade Sauce from I did make a low carb wrap instead of using regular tortillas. Click this link to get the wrap recipe.

Shrimp Quesadillas

¾ lb. Shrimp, peeled, deveined and cooked
2 green onions, thinly sliced
2 tsp. Cajun seasoning
2 c. shredded pepper jack cheese
6-8 (6”) flour tortillas
Remoulade Dipping Sauce (recipe below)

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Spray one side of the tortillas with cooking spray.


Toss shrimp with green onions, Cajun seasoning and cheese. Spread filling evenly among half of the tortillas, then top each with remaining tortillas. Press down lightly to flatten.

Bake 5 minutes on one side, flip and bake 5 minutes on the other side until cheese melts and quesadillas are golden brown and crisp. Let stand a few minutes, then cut into wedges. Serve with Remoulade Sauce for dipping.


Remoulade Sauce

Juice of ½ lemon
½ c. onion, chopped
2 green onions, chopped
¼ c. celery, chopped
1 clove garlic, minced
1 Tbsp. Prepared horseradish
2 Tbsp. Mustard
1 Tbsp. Ketchup
1 Tbsp. Fresh parsley
¼ c. mayonnaise
¼ tsp. Cayenne pepper
Black pepper to taste



Combine ingredients in a blender or food processor and mix until almost smooth. Season with black pepper and chill until ready to serve.




Herbed Lamb Chops

Today is National Roast Leg of Lamb Day. I do not have a leg of lamb recipe but when I made these Herbed Lamb Chops I discovered that I am not a fan of lamb. However, Mac said this recipe for lamb chops is delicious. Let me know how you like it.

8 lamb chop
Salt & freshly ground pepper
½ Tbsp. Rosemary
½ Tbsp. Dried thyme leaves
1 Tbsp. Butter
1 Tbsp. Oil
4 Tbsp. Fresh lemon juice
Chopped fresh parsley


Sprinkle lamb chops with salt and pepper. Press rosemary and thyme into both sides of chops.

Heat butter and oil in heavy skillet. Brown the chops for 1 minutes on each side. Lower heat. Cook, uncovered 5 to 8 minutes until done to your liking. Remove chops to warm platter.

Add lemon juice to skillet along with 2 tablespoons water. Cook, whisking until reduced by half. Pour over chops and sprinkle with fresh parsley. Serve immediately.

Cajun Spiced Turkey & Dirty Rice

I said earlier in the week that I would be sharing the turkey and rice dish I have made for Easter.  Today is the day. Run to the store and pick up these items for a delicious meal. When I made the turkey, I followed the cooking time provided by Good Housekeeping but found that 2 to 3 hours is way too long to roast this turkey.  You will note that I have put to check turkey after an hour and a half for an internal temperature of 145 before covering with foil for the final 30 minutes.  This will keep your turkey from getting overly browned (almost burnt) and

Cajun Spiced Turkey

2 Tbsp. paprika
1 Tbsp. celery salt
1 Tbsp. garlic powder
1 Tbsp. black pepper
2 tsp. onion powder
2 tsp. dried thyme
1/2 c. ( 1 stick) butter, melted
12 – 14 lb. turkey
1 med. green pepper, seeded & chopped
1 med. onion, chopped
6 cloves garlic, smashed
1 stalk celery, thinly sliced
Remoulade listed below

Preheat oven to 350 degrees F. Arrange oven rack on lowest position. In medium bowl, combine paprika, celery salt, garlic power, black pepper, onion powder and thyme. Set aside 2 teaspoons spice mixture for remoulade. To mixture in medium bowl, add butter and 1 tablespoon salt; stir to combine.

Remove giblets and neck from cavity of turkey. Pat dry; arrange breast side up in roasting pan. Tuck wings behind turkey. Gently separate skin from breast and around side of turkey. Brush spiced-butter mixture inside turkey, underneath skin and all over outside. Stuff cavity with green pepper, onion, garlic and celery; tie legs together with twine or wire. Sprinkle all over with 1 teaspoon salt. Pour 2 cups water into bottom of pan.  Roast 1 1/2 hours or until inner temperature is 145. The loosely tent turkey with foil . Roast 30 minutes longer or until thermometer inserted into thigh reads 165 degrees F. Remove foil; let stand 20 minutes before carving. Serve turkey with remoulade.

No-Cook Remoulade


1/2 c. buttermilk
1/4 c.mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. finely copped parsley
1 Tbsp. ketchup
1 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 green onion, finely chopped
2 tsp. reserved spice mixture


In medium bowl, whisk all ingredients until combined.  Makes 1 1/4 cups. Can be made up to 1 day ahead. Keep refrigerated until 30 minutes before serving.

Dirty Rice 

1 lb. chicken livers, rinsed
6 oz. bacon, cut in 1/4″ dice
1/2 c. onion, diced
1/2 c. green bell pepper, diced
3 cloves garlic,minced
1 tsp. ground cumin
Salt & pepper to taste
1/2 tsp. Tabasco sauce
1 head cauliflower, riced in food processor
1 Tbsp. olive oil
1 1/2 c. chicken broth
2 green onions, thinly sliced
3 Tbsp. chopped parsley

Coarsely chop livers; set aside. In a pot, cook bacon over medium heat until just browned and crispy and the fat is rendered. Add livers; cook, stirring, for 5 minutes.

Add onion, bell pepper, garlic, cumin, Tabasco, salt and pepper; cook for 10 minutes.  Stir in cauliflower and oil; cook 2 minutes, stirring. Add broth and bring to a boil. Reduce heat and simmer, covered, for 29 minutes or until cauliflower is tender. Stir in scallions and parsley. Serve warm.

NOTES: If you prefer you can use long grain rice instead of cauliflower.  When using rice, you will need to increase the chicken broth to 2 1/2 cups which needs to be absorbed by the rice before serving.  If you like gizzards, use 1/2 pound gizzards and 1/2 pound livers.  To prepare the gizzards, chop them by pulsing your food processor on and off.

Artichoke-Garbonzo Salad

This year I am making  my Artichoke-Garbonzo Salad recipe for National Artichoke Day. If you are on a Ketogenic Diet and keeping your carbs around 20 a day, you can make this recipe without the Garbonzo beans.  You will notice in the ingredient picture that I have marinated artichoke hearts.  If you decide to use the marinated artichoke hearts, drain the marinating oil into a 1/3 cup measuring cup and use in place of the olive oil.

14 oz. Can artichoke hearts
15 oz. Can garbonzos (chick peas), drained
½ med. Red onion, coarsely chopped
¾ c. black olives, halved
¼ c. chopped fresh parsley or 2 Tbsp. Dry
1/3 c. olive oil
2 Tbsp. Lemon juice
½ tsp. Crushed dried red pepper
¼ tsp. Ground cumin
Salt & Pepper to taste



Drain artichoke hearts. Cut them lengthwise into quarters, then cut quarters crosswise in half. Put them into a glass bowl with drained garbonzos, onion, olives and parsley.




In small bowl whisk together olive oil, lemon juice, red pepper and cumin. Pout this over artichoke mixture, toss well to mis all ingredients, cover and refrigerate for several hours. Toss again before serving.

National Artichoke Hearts Day


* Although we refer to artichokes as to vegetables, they are actually the flower buds of the plant. They are so delicious that deserve their own holiday. By the way, March 16 is National Artichoke Hearts Day.

The first mention of artichokes was found in a book on the medicinal uses of plants. The book dates around 40-70 AD, so it gives us a hint, that artichokes has been known for ages.

Artichokes are believed to originate in the Mediterranean region and are the part of sunflower family. Food historians do not know when artichokes became the part of our diet, but we know that Spanish settlers cultivated them in California during the 1600s. However, artichokes didn’t gain popularity in America until early 1900s.

Did you know, that artichokes were outlawed for a week in New York? This happened in 1920s, when officials decided to try to curb mafia-driven price gouging. Today artichokes are totally legal, so why don’t you try a new recipe with them to make a dinner and celebrate National Artichoke Hearts Day?


I found this yummy recipe for artichoke hearts to share.  Enjoy!

Artichoke (1)

16 oz. Marinated artichoke hearts, drained
2 garlic cloves, thinly sliced
1 Tbsp. Olive oil
1 tsp. Dried parsley
Ground pepper to taste
¼ c. grated Parmesan cheese


Preheat oven to 400 degrees.

Place the artichokes, garlic, oil, parsley & pepper in a shallow casserole dish. Toss to combine.
Bake for 15 to 20 minutes or until the edges of the artichokes begin to turn deep golden.

Sprinkle with the Parmesan and serve hot.Artichoke hearts (2)


Spanish Style Scrambled Eggs

I’m not really sure why these are called  Spanish style but they are basically a simple scrambled egg over a bed of cooked vegetables.  It is very tasty.  If you just want a twist on your normal scrambled egg this is the way to go.


Spanish Scrambled EggsOlive  oil
2 medium-sized green peppers, sliced
1 medium-sized onion, thinly sliced
2 garlic cloves, minced
¼ tsp. Dried thyme
3 medium-sized tomatoes, coarsely chopped
1 tsp. Hot pepper sauce
8 large eggs
Parsley for garnish


In 12” skillet over medium-high heat, in 1 tablespoon hot oil, cook green peppers, onion, garlic, thyme and ½ teaspoon salt until vegetables are tender-crisp. Add tomatoes and hot pepper sauce; cook 2 to 3 minutes until tomatoes are softened. Spoon mixture onto warm large platter, keep warm.

In large bowl, with wire whisk or fork, beat eggs, ½ teaspoon salt and ½ cup water until blended. In same skillet over medium-high heat, heat 1 tablespoon oil until hot; add egg mixture. As egg mixture begins to set, with rubber spatula, stir slightly so uncooked egg flows to bottom. Continue cooking until egg mixture is set but still moist, stirring occasionally. Spoon egg mixture over vegetable mixture on platter. Garnish with parsley.


From Good Housekeeping August 1990

Oyster Delight

Valentine H'Orduevers (2)



This year I have decided to make an appetizer to share with My Valentine, Mac.  It is very easy and can be made the day before so you can start your Valentine’s Day with a sexy snack with champagne.  We had it with a Gran Spumante.  Give it a try and enjoy the day with your loved one.




Oyster Delight (1)16 oz. Cream cheese, at room temperature
3 – 3.75 oz. cans smoked oysters, chopped
4 green onions, chopped
Juice of 1 lemon
Worcestershire sauce, to taste
Hot sauce, to taste
½ c. Macadamia nuts
1 bunch parsley





Oyster Delight (4)

Combine cream cheese, oysters, onions, juice, Worcestershire & hot sauce. Place nuts & parsley in food processor. Process until chopped & well combined – you may need to add lemon juice to make it smooth. Combine nut & parsley mixture into oyster mixture.



Oyster Delight (9)



This is better if made the day before so flavors can mingle. Serve with crackers and/or cut vegetables.